Ginger Garlic Chicken Stir-Fry

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Stir-fry is so easy to throw together.  Some frozen stir-fry blends, a can of baby corn, some meat, and some rice and voila!  Ginger Garlic Chicken Stir-Fry is born!

Is it Friday yet?  I’d REALLY love for it to be Friday.  I am TOTALLY dragging this week.  First, I had stomach issues and now neck issues.  I just want it to be Friday already.  *sigh*

 

One of my saving grace’s this week is a new season of Deadliest Catch.  Oh how I’ve missed this show.  I’ve watched it almost every year since it started in 2005.  I can’t believe it’s been on that long.  Sometimes, I go to McCormick and Schmick‘s because they have crabs from the Northwestern.  I know…I’m a goof.  And yes I did cry when Phil died.  Who wouldn’t??

 

We’re watching it now on DVR.  Consequently, I may be a little distracted.  LOL  It seems there are several changes to the fleet this year.  Should be a good season.

 

Speaking of seasons, I was wandering through WalMart and found some interesting spice packets from McCormick.  They’re called Gourmet Seasons.  I found an interesting Asian inspired one and thought I’d try it this week for dinner.  They apparently have quite a few different combinations.

 

I’m interested in trying the Smoked Paprika Chicken Taco and the Parmesan & Sun Dried Tomato mix.  They all sound very interesting and can make for some pretty quick, weeknight eats.  I’ll have to look for more this weekend.  Unfortunately, I only have the one for us to try.

 

Today, as a matter of fact.

 

This was SO easy to throw together!  I had originally planned on making this with some beef I had in the freezer, but plans changed Tuesday and we didn’t have chicken Caesar like we planned.  So, I saved the chicken and made stir-fry with it instead.

 

Stir-fry is so easy to throw together.  Simply, add some frozen stir-fry blends, a can of baby corn, some meat, and some rice and voila!  Dinner is served.  And I don’t know about you, but I LOVES me some baby corn.  I can pop open a can and just eat them straight out of the can.  nomnomnom

 

If I forget to take the vegetables out of the freezer to thaw, then I simply put them in a strainer and run hot water over them and let them set.  I stir them a bit, run more hot water over them, and toss them again.  I check them one last time before adding to the pan to make sure they’re thawed.  This is a pretty easy way to thaw the veggies for a stir-fry.

 

Combine the chicken, 1/4 cup of cornstarch, 1 teaspoon of sesame oil and 1 tablespoon of soy sauce.  Stir to combine and marinate 30 minutes.

 

Heat a large pan on high heat.  Add oil and swirl to coat.  Add chicken and cook 7 to 10 minutes or until cooked through.

 

When the chicken is cooked, add the vegetables and continue to cook until they are heated through.

 

Combine 1 1/2 cups water, 2 tablespoons cornstarch and 2 tablespoons oyster sauce in a small mixing bowl.  Add McCormick seasoning and stir to combine.

 

Heat the vegetables then add the water mixture to the pan and bring to a boil.  Lower heat and simmer until thickened.

 

Serve with hot, cooked rice.